Directions

Brown chicken in pan about 4 minutes each side. Remove from pan and keep warm.

Add onion to pan and saute for 1 minute.

Add broth, balsamic vinegar, and remaining salt and pepper to the pan and bring to a boil, scraping any brown bits from the bottom of the pan.

Boil 7 minutes until sauce is reduced and slightly syrupy.

Serve onion sauce over chicken...over couscous, rice or orzo.

Notes

This recipe comes from my cousin and his wife in Ann Arbor. I cut down the amount of oil in the original recipe. Recipe calls for 1 1b chicken breast, to feed 4. However, most chicken breasts have gone all Pam Anderson..hard to find 4/1lb. I usually just pound out the 3/package so they will cook evenly, cut into 6 or more pieces.

I usually serve this over couscous that has been cooked in chicken broth and then mixed with fresh herbs from the garden. Steamed brocolli with a sesame/soy/balsamic glaze is a good side.

Recipes

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